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Top view of roasted broccoli with Parmesan sprinkled over the florets

MAGIC BROCCOLI

High-heat roasted broccoli with crispy edges, finished with lemon zest, lemon juice, and Parmesan.
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Prep Time 10 minutes
Cook Time 20 minutes
chill time 0 minutes
Total Time 30 minutes
Servings: 4
Course: Side Dish
Cuisine: American
Calories: 173
Ingredients Equipment Method Nutrition Video Notes

Ingredients
  

  • medium to large heads of broccoli about 1 kg / 2 lb
  • 2 1/2 tbsp extra virgin olive oil 37 ml
  • 1/2 tsp salt 3 g
  • Black pepper to taste
  • 2 garlic cloves finely sliced
  • Zest of half a lemon
  • 1 tbsp lemon juice 15 ml
  • 2 tbsp parmesan cheese about 10 g

Equipment

  • Chef’s knife
  • Cutting board
  • Sheet pan
  • Spatula or tongs
  • Microplane or fine grater (for zest)
  • Measuring spoons

Method
 

  1. Preheat the oven to 425°F (220°C).
  2. Cut the broccoli into florets.
  3. Spread broccoli on a sheet pan. Add olive oil, salt, black pepper, and sliced garlic, then toss and spread into one layer.
  4. Roast until the edges start to brown.
  5. Toss/flip the florets and roast again until deeply browned and crisp at the tips.
  6. While hot, add lemon zest, Parmesan, and lemon juice. Toss and serve.

Nutrition

Calories: 173kcalCarbohydrates: 17.6gProtein: 8.1gFat: 10.1gSaturated Fat: 1.7gPolyunsaturated Fat: 1gMonounsaturated Fat: 6.4gCholesterol: 2mgSodium: 411mgPotassium: 80mgFiber: 6.6gSugar: 4.4gVitamin A: 1580IUVitamin C: 225.4mgCalcium: 148mgIron: 1.9mg

Video

Notes

 
  • Dry broccoli well for the best browning.
  • Don’t crowd the pan—space = crisp edges.
  • If garlic browns too quickly, tuck slices under florets or add halfway through roasting.
  • Pecorino Romano can replace Parmesan (reduce salt slightly).
  • Add red pepper flakes for heat or parsley for freshness.

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